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The Plantation rum collection is a rare, unique Caribbean treasure. Now with six different rums offered, Plantation provides a wonderful introduction to the traditionsof the Caribbean, where each rum uniquely expressing the full potential of its area of origin.
Made according to traditional techniques, these rums have escaped industrial standardisation. They are produced in small distilleries and then aged in Bourbon barrels in the hot island sun.
Most of these rare rums are vintage-dated and, therefore, available in limited quantities.
Rum is a key element in Caribbean and Latin American culture.
According to a text by Pere La Batte, it has existed since at least 1667. Rum production techniques have developed a great deal since then, with major improvements in quality and finesse.
Rum is produced in most countries in South America and many islands in the Caribbean. Variations in character reflect the terroir of each area of origin. Some estate-bottled rums are of outstanding quality and have a palette of aromas and flavours fine enough to compete with the greatest Armagnac or Cognac.
Jamaica, Barbados, Venezuela in these Caribbean islands and countries, a few independent distilleries, lost among the sugar-cane fields for centuries, distil and slowly age rums from their own estate or plantation.
Freshly cut sugar cane from the plantation is pressed and crushed to extract the juice, which is gently heated to become molasses, or just simply fermented to turn into 'vesou.' These ingredients are then placed in the traditional distillation apparatus. According to tradition, the leftover crushed sugar cane is usually used as combustible.
Depending on the plantation and country of origin, two types of distillation may be used: "Pot stills," which have existed for over 700 years and produce a soft, aromatic rum and "distillation columns," invented in the early 19th century, which produce a light, elegant rum.
When heated gently, the alcohol vapour rises before it then condenses by contact with the cold surface. The resulting pure, highly aromatic liquid is called rum.
After distillation, the Plantation rums are transferred to small barrels, often oak, previously used for bourbon, cognac, or sherry. This process gives them their special character.
The rum ages and improves for several years in ancient cellars, warmed by the tropical sun. The Caribbean climate allows the rums to develop their aromas more full. Approximately 12% of the rum evaporates naturally through the oak every year. This important evaporation accelerates the ageing of Plantation rums and enables them to develop their subtly exotic aromas and flavours to the fullest. Plantation rums are then reduced to the commercial alcoholic degree of 45% alc.vol. - 90 proof for the vintage rums and 40% alc.vol. - 80 proof for Grande Reserve.